Preparation mode:

In a large saucepan, boil water, deep the octopus, using kitchen tongs, 5 seconds, then cool it down in ice water. Do that 3 times to tenderize the beast.

Make the fragrant oil. Heat the oil with garlic and rosemary. drain to remove the herbs and keep the oil only, let cool down.

Then, in cold water, with a pinch of herbes de provence with salt and pepper, cook the octopus for 1 hour and 40 minutes on a simmer. Let cool down in the water, then remove, dry it up and marinate for 15 minutes in the fragrant oil.

In the mean time, slice the celery & the fennel, mix with olives, preserved lemon cubes and the olive oil. salt and pepper, add the piment d’Espelette. Set aside.

Reheat the perfumed oil and broiled the octopus for 2 to 3 minutes, remove on a cutting board, let cool down 2 minutes.

Cut the octopus in small pieces and add it the vegetable mixture, add the red wine vinegar and mix, well, spread the chives and serve.

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